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8.15.2010

Fried Green Tomatoes

I made these fried green tomatoes for dinner one night -- just the tomatoes, nothing else. Jeff went out to dinner with some friends, so I had the freedom to cook anything I wanted for myself. And I wanted something palate-pleasing, comforting, and indulgent. I can't describe how well these tomatoes fit the bill. They're warm, crunchy on the outside, soft on the inside, and well-flavored with a slight kick and a hint of salt.

I halved many of the ingredients in this recipe, but I did not decrease the ingredients in the buttermilk mixture because one egg was called for. You will likely have extra dry and wet mixtures unless you use more tomatoes than I did.